anyone have a recipe for chicken cocovine? or general ingredients would be helpful!?

Answer 1

Coq Au Vin (Chicken with Wine)

Ingredients:

3 pound chicken, cut into 8 pieces
1/2 cup flour
1/2 teaspoon nutmeg
1 teaspoon salt
6 tablespoons olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon garlic, minced
2 teaspoons salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1 1/4 cups of red wine
1 1/2 tablespoons flour

Preparation:

Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.

Sauté the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it.

Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350°F for 1 1/2 hours.

Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.

Answer 2

Coq au Vin

1/2 oz butter
1 tbsp cooking oil
1/2 Chicken cut into serving pieces 1 leg& thigh or 1 breast& wing
1/4 cup chopped ham
5 small pearl onions(per serving)
1 garlic clove crushed
1/2 Tsp Thyme
2 parsley sprigs
1 bay leaf
2 oz Sliced mushrooms
1/2 tsp Salt
1/4 tsp pepper
2 Tbspn Cognac or Brandy
1/2 cup Red Wine


Method:

Preheat oven to 275. Melt butter and oil in pan.Brown chicken on all sides.

Add remaining ingredients EXCEPT LIQUORS.

Warm the Cognac or brandy in a small sauce pan.Ignite with a match or grill lighter,and pour while flaming over the chicken.

When the flames have COMPLETELY died,pour in the wine.

Cover and bake 1 1/2 to 2 hours in the oven.

Makes 2 servings


VERY YUMMY!!

Answer 3

Coq au vin

Coq=Chicken
Au=with
vin=wine (as in vino...vine...vinyard)

I have made the super long, slow simmering version twice before and it was really worth the efforts and time (plus I got an A since it was for a French class) but this version is my sister's favorite and it's really good too.

INGREDIENTS

1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water

DIRECTIONS

Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Answer 4

Our white-wine version of this French country stew is much lower in fat than the original.

~~~~~~~~~~ Coq au Vin Blanc ~~~~~~~~~~

2 slices bacon, chopped
1 broiler-fryer chicken (3 to 31/2 pounds)
3 tbsp flour
2 cups frozen pearl onions, thawed
2 carrots, halved lengthwise and cut into 1-inch lengths
1/2 pound small mushrooms, halved
3/4 cup dry white wine
3/4 cup chicken broth
3/4 tsp salt
1/2 tsp dried rosemary, crumbled
1/4 tsp each dried sage and pepper
11/2 tsp cornstarch blended with 1 tbsp water
1/4 cup chopped parsley

Enjoy! Good luck!..._;-)

Answer 5

undemanding fowl Tetrazzini a million lb boneless fowl breasts or an entire fowl decrease up a million lb spaghetti a million small field velveeta cheese a million can rotel tomatoes a million can cream of fowl soup ¼ shredded cheese In a huge pot of boiling water pro with salt, pepper, garlic power and onion powder place (or use clean garlic and onion minced) place fowl and cook dinner gently until finished (approximately 20 minutes) get rid of fowl from water (reserve the water) and return water to a boil. upload pasta and cook dinner until aldente Cool fowl and decrease into chew length products In a small pot positioned soup, cheese and Rotel and soften slowly at the same time Drain pasta and place in a huge casserole dish and combine in fowl and cheese mixture. Sprinkle shredded cheese over good. Bake at 350 for extra or less 10-quarter-hour til bubbly and serve with some crusty bread. This freezes notably nicely so make a double batch and freeze one without baking. while cooking later be valuable to defrost before baking

Answer 6

It's coq au vin. It's red wine and chicken.

Answer 7

I love this dish
Coq au Vin
1 750-ml bottle of dry red wine
2 medium carrots, sliced
2 onions, coarsely chopped
3 celery stalks, coarsely chopped
6 large fresh thyme sprigs
2 bay leaves
6 whole chicken legs with thighs
1 1/2 cups pearl onions
5 tablespoons butter, room temperature
12 ounces large mushrooms, quartered
4 bacon slices, chopped

1 tablespoon vegetable oil

1 1/2 cups Port
2 tablespoons all purpose flour




Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.
Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.

Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

Answer 8

Go to www.epicurious.com, they have everything recipe you will ever need.